Moules Mariniere With Monteith’s Cider

Posted on
in Art & Design, Illustrated Recipes, Seafood

Illustration by Mesh137

Moules Mariniere With Monteith’s Cider

Posted on
in Art & Design, Illustrated Recipes, Seafood

Mesh137 is inspired by street culture – skateboarding, graffiti, old records, pulp comics and movies, his work is created using a mix mediums – paint pens, spray paints, metallic and acrylic paints and crystals. He brings his unique style to our recipe for Moules Marinières with Monteiths Cider. 

  • 2kg  mussels
  • 2 cups of  Montieths cider – you can use any cider here,
  • preferably a nice one so you can polish of the rest with dinner
  • 2 tablespoons unsalted butter
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 leek, washed, half sliced in to thin rings, other half finely chopped
  • 3 tblsp cream
  • ½ cup of flat leaf parsley, roughly chopped

In a strainer, wash mussels under cold water  and remove any unremoved beards of sea barnacles and set aside.

Heat a large wok, pour in cider and bring to the boil for about a minute to remove alcohol and strengthen the fruity flavour of the cider. Pour cider into a separate dish and set aside.

Melt the butter and add the bay leaf and thyme followed by the leaks. Stir for about a minute, until the leaks just soften.

Add the mussels and cover with a lid for 2-3 minutes, until the shells star to open. Pour the cream and half of the parsley over the mussels and cover again for another minute until the all the mussels have opened.

Serve mussels in large bowls with a good few ladels of the juice and the rest of the six pack of cider!